1. Preheat the oven to 350°F. 2. Place peanut butter, butter, honey, eggs, vanilla and brown sugar in the bowl fitted with the Ultrablade knife. Mix at Speed 12 for 30 seconds. Scrape down the sides of the bowl. 3. Add flour, baking powder, baking soda and salt. Mix at speed 10 for 40 seconds. Scrape down the sides of the bowl. Add all remaining ingredients and mix at Speed 10 for 20 seconds. Stir to finish mixing. 4. Drop heaping tablespoons of dough 2 inches apart on cookie sheets lined with parchment paper. Bake for 9-12 minutes or until edges are light brown. Cool in pan for 1 minute and then transfer to a wire rack and cool completely.
Tip: The cookies will bake more evenly if you turn the cookie sheet halfway through baking. Dough can be refrigerated for 2 to 3 days before baking. A large cookie scoop works well for scooping dough onto pans.